Two Ways to Make Salsa Macha: One classic(ish), one very me, with ghee and vanilla.
A Quick Note Before We Cook
Now that you’ve read the history in Part 1 and learned the method in Part 2, it’s time to cook. I’m sharing two versions I love:
A bold, earthy peanut + chile de árbol macha that stays close to tradition, with a little piloncillo and vinegar for balance.
A version inspired by a salsa I once had in CDMX, made with ghee and vanilla, that changed how I think about macha.
Both keep beautifully and make almost everything better.
Peanut Salsa Macha:
Peanuts, guajillo, and chile de árbol
Salsa macha is typically made by frying dried chiles with garlic and salt, then folding in fried peanuts and seeds. I love it. One theory for the name is that “macha” refers to the strength required to eat a very spicy salsa; another is that it comes from machacar, to smash, since it was made in a molcajete. I keep the base traditional, then add piloncillo and vinegar for brightness and olive oil for a rounder finish.
Makes: 1½ cups
1 cup vegetable oil
1 cup roasted peanuts (4.8 oz / 135 g)
6 garlic cloves, peeled and smashed (still holding their shape)
3 chiles guajillos (0.8 oz / 24 g), stemmed and seeded
10 dried chiles de árbol (0.4 oz / 10 g), stemmed
1 chile morita (0.1 oz / 2 g), stemmed
½ cup raw sesame seeds (1.8 oz / 80 g)
1 tablespoon apple cider vinegar
1½ teaspoons Diamond Crystal kosher salt (0.21 oz / 6 g), plus more to taste
1 teaspoon grated piloncillo (0.14 oz / 4 g) or dark brown sugar
¼ cup extra-virgin olive oil
Use anywhere you’d reach for chile oil or chili crisp: dumplings, roasted vegetables, pizza, soups, stews, rice bowls, grilled fish, tacos.
In a medium saucepan, combine the vegetable oil, peanuts, and garlic. Cook over medium heat until the garlic is golden and the peanuts deepen slightly in color, 7 to 9 minutes. Using a slotted spoon, transfer garlic and peanuts to a heatproof bowl to cool.
Add the guajillos, chiles de árbol, and morita to the hot oil. Cook over medium until the oil tints red and the chiles turn brick red, about 30 seconds. Transfer the chiles to the bowl. Cool 5 minutes.
Remove the pan from the heat. Add the sesame seeds to the hot oil and set aside so they toast gently.
In a food processor, pulse the toasted chiles and garlic until coarsely ground, like red pepper flakes. Add peanuts and pulse 4 times. You want coarse pieces, not peanut butter.
Return everything to the bowl. Stir in vinegar, salt, piloncillo, and the toasted sesame seeds with their oil. Stir in the olive oil. Taste and adjust salt.
Do ahead
Store in an airtight container in the refrigerator for up to 1 month. Bring to room temperature or warm gently before serving.
Salsa Macha de Vainilla y Ghee:
Ghee, vanilla, and chilhuacle
To wrap up the duo, I re-created an unforgettable macha I tasted at Masala y Maíz in Mexico City. This is not their recipe, it is my memory of the flavors. The vanilla reads as subtle, not sweet, and it plays beautifully with ghee, chiles, and spices. I love it with shrimp, vegetables, and rice.
Makes: 2 cups
1½ cups ghee or clarified butter
½ vanilla bean, split lengthwise, or 1 teaspoon vanilla paste
5 garlic cloves, peeled and smashed (still holding their shape)
1 cup roasted cashews (4.6 oz / 130 g)
10 large chiles chilhuacles amarillos (2.8 oz / 78 g) or chiles guajillos, stemmed and seeded
½ cup chiles chiltepín (1 oz / 27 g) or chiles de árbol, stemmed
2 tablespoons raw sesame seeds
1 teaspoon fennel seeds
1½ teaspoons Diamond Crystal kosher salt (0.2 oz / 6 g), plus more to taste
Spoon over roasted or steamed vegetables or rice, or swirl into sour cream and mayonnaise for a crudités dip. Yes, it is also great over vanilla ice cream.
In a medium saucepan, combine ghee, vanilla bean, garlic, and cashews. Heat over medium until the garlic and cashews are golden, 5 to 7 minutes.
With a slotted spoon, transfer the vanilla bean, garlic, and nuts to a heatproof bowl to cool. When cool enough to handle, discard the vanilla pod.
To the same pan, add chilhuacles and chiltepines. Cook over medium until the fat is tinted red and the chiles are fragrant and deep brick red, about 30 seconds. Transfer chiles to the bowl with cashews. Cool at least 5 minutes.
Add sesame seeds and fennel seeds to the hot pan. Remove from heat and let sit about 10 minutes to toast gently while the ghee cools slightly.
In a food processor, finely chop the roasted garlic. Add salt, cashews, and chiles. Pulse a few times until coarsely chopped. Add the ghee with toasted seeds and pulse to incorporate. Taste and adjust salt.
Do ahead
Store in an airtight container in the refrigerator for up to 1 month. Bring to room temperature before serving.
Optional Flavor Boost
A small pinch of MSG stirred in at the end heightens savoriness without changing the balance. Add to taste.
That’s It for Salsa Macha, For Now
Thank you for following along through all three parts of this deep dive. From history to method to how I make it, I hope you feel excited to try your own version.
Missed a post?
Let’s keep the salsa flowing. If you made a batch, or tried the vanilla version, or created your own twist, tell me in the comments or tag me so I can see it. And if you know someone who needs a little chile-oil magic, forward this their way.
Check the other entries:
→ Salsa School: Salsa Roja
→ Salsa School: Salsa Verde
→ Salsa School: Guacamole
Want more salsa inspiration? Order Salsa Daddy. You’ll find traditional machas, playful spins with ghee and vanilla, and countless other salsas to spoon on everything from tacos to grilled vegetables.
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